Recipe: Acorn Squash with Brown Sugar-Pecan Topping

ACORN SQUASH WITH BROWN SUGAR-PECAN TOPPING

2 small acorn squash (1 lb. each)
1/2 teaspoon salt
2 tablespoons water
1/2 cup chopped pecans or walnuts
1/4 cup light brown sugar, packed
2 tablespoons margarine, melted

Pre-heat oven to 375 degrees F.

Cut each squash in half lengthwise; discard seeds. Cut squash crosswise into 1-inch slices. Place slices in a single layer in 15 1/2 by 10 1/2-inch jelly-roll pan; sprinkle with salt. Drizzle water around squash. Cover pan lightly with foil.

Bake 30 minutes.

Meanwhile, in small bowl, stir nuts with brown sugar and margarine until combined. Spoon mixture evenly over squash.

Bake, uncovered, for 15 minutes.

Makes 4 side dishes
Source: The Good Housekeeping Step-By-Step Cookbook